Photo: Orecchiette with Toasted Breadcrumbs Recipe
Ingredients
- 1 pound dried orecchiette or other small shaped pasta
- 3/4 cup extra-virgin olive oil
- 2/3 cup Italian seasoned dried bread crumbs
- Sea salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 1 cup finely chopped prosciutto
- 2 tablespoons chopped fresh parsley leaves
Directions
In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.
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By MusicalCookie
Gordon, PA
on August 06, 2011
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Good quick meal! I used farfalle because I couldn't find orecchiette. We all enjoyed it, even my toddler.
By I LUV PASTA
New Jersey
on July 16, 2011
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This dish was really enjoyable! I accidentally purchased a box of orechiette and came on the food network website to find a good way to cook it. I had no idea breadcrumbs and this tiny pasta went so well together. I've made this dish a couple times now - it's so simple to put together. I've also made it for friends. My mother said she couldn't stop eating it.
To keep it moist the next day, I recooked the leftovers in the saute pan, adding about a half cup of chicken broth and a half cup of white wine. I thought it actually tasted better that way than the original recipe did.
Giada has made a prosciutto fan out of me as well. Since I've made so many of her recipes, italian prsciutto has become a staple in our kitchen. Thanks Giada for another tasty pasta dish. Keep them coming!!
By harry.ness11
on July 03, 2011
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I substituted chicken chunks for the prosciutto, sauteed in olive oil with a little cajun seasoning. Love it!!
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